2 kg round eggplants 1/2 kg nuts, cleaned and mashed 1 cup oil 1/2 kg fresh tomatoes mashed 2-3 garlic cloves, crushed Salt

Rinse the eggplants and remove stems. Cut them along side. Let them stand in water for half an hour. Drain and salt them. Fry them in oil in order to soften. Remove from oil and let them drain. In the same oil add the tomato mash and let it boil until it forms a thick sauce. Add garlic and nuts and stir. Place the eggplants back into the sauce and boil for 3-4 minutes. Remove from heat, let the sauce stand and serve.